Dairy Free Cauliflower Leek Soup
Soup-er healthy and yet so delicious!!
Servings: 6
Calories: 139kcal
Equipment
- immersion blender or regular blender
Ingredients
- 1 head cauliflower chopped into small florets
- 2 tbsp olive oil separated
- 1 tsp salt
- 4 carrots diced
- 1 leek sliced
- 1 shallot diced
- 4 celery stalks diced
- 2 garlic cloves minced
- 4-6 cups vegetable broth
- 2 tbsp butter or olive oil if dairy free
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- salt and pepper to taste
- 3 tbsp chives chopped
Instructions
- Heat the oven to 425F. Meanwhile prep the vegetables.
- Toss cauliflower florets, tablespoon of oil and teaspoon of salt. Layer cauliflower onto a foil lined baking sheet. Bake for 20-25 minutes or until golden.
- Heat other tablespoon of oil in a large stock pot. Cook down the rest of the vegetables except the garlic for 8 minutes then add garlic and cook for two more minutes.
- Add roasted cauliflower to the vegetables.
- Add 4 cups of broth. Bring to a boil and simmer for 20 minutes.
- Add butter or oil, cinnamon, chili powder, salt and pepper.
- If using an immersion blender, blend until smooth. If using a regular blender, let soup cool first.
- Add more broth if needed for desired consistency.
- Top with chives and enjoy!
Nutrition
Calories: 139kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1114mg | Potassium: 464mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7637IU | Vitamin C: 52mg | Calcium: 47mg | Iron: 1mg